Allergy-Friendly Vegan Easter Creme Eggs
Homemade Cadbury-style Easter Creme Eggs free from Top Allergens
Servings Prep Time
10 30
Servings Prep Time
10 30
To make the filling:
  1. Place the maple syrup, coconut oil, salt and vanilla into the bowl of a stand mixer and use the paddle attachment to cream it all together.
  2. Slowly sift in powdered sugar, and beat until fully incorporated.
  3. Place about one third of the filling in a bowl, and mix in a few drops of yellow food colouring to make the yolks. Keep the remainder of the filling white.
  4. Use your hands to roll small yolks with the yellow filling. Make a larger white ball and flatten into a disk, and then wrap the white around the yellow ball. Shape it into an egg shape, and then place the egg on parchment or wax paper. Place in the freezer, so that it keeps its shape.
To make chocolate shell:
  1. Melt the chocolate in a double boiler or in the microwave.
  2. Cover the “eggs” with melted chocolate, either by using egg-shaped chocolate moulds, dipping the fillings into the chocolate, or spooning melted chocolate over the eggs on a BBQ skewer. Allow chocolate to set.
  3. Makes approximately 10-12 medium sized eggs or 20 small eggs.
Recipe Notes

View step-by-step pictures and detailed instructions on Pauline Osena’s Allergy-Friendly Makeovers on The Huffington Post